Fennel Risotto with Chilli Garlic Prawns

This risotto is one of our favourites! It's surprisingly easy to make and looks impressive so great for showing off if you're have guests for dinner. 

Ingredients:

- Large knob of salted butter

- 1 medium onion

- 100g risotto rice

- 1 tsp Vanilla extract

- Juice of half a lemon

- 1 litre of fish stock

- 1 tbsp olive oil

- 1 tsp of fennel seeds 

- 2 cloves of garlic

- 1 de seeded red chilli

- 200g Raw, deveined prawns

- Large handful of spinach

- Large handful of garden peas

- Parmesan

How To Do The Thing:

1. Add the butter to a large pan on medium heat. When melted, add the onion and fry for 5 minutes, stirring frequently. Now, add the risotto rice and stir rapidly to coat the grains in the fat. Add the vanilla extract and lemon juice and stir to combine. 

2. Heat the stock in a large pot. Once the rice has been toasted, add a ladle of fish stock to the pan, constantly stirring. Once the stock has been absorbed by the rice, add another ladleful. Continue adding stock in this way until the rice begins to plump up - about 30 minutes. 

3. In a small frying pan, heat the olive oil on medium-high heat. When hot, add the fennel, garlic, chilli, and prawns. Cook for about five minutes, or until the prawns turn pink. 

4. Once the rice is cooked al dente, pour in the prawns. Now add the spinach and peas. Stir well to combine all the flavour. Now you are ready to serve. Garnish with grated Parmesan.